A friend of mine made some amazing Pumpkin Chocolate Chip Bread last week, which was given to her by a friend. Chad and I enjoyed the slices she gave us as we blew through the Raleigh area on our way to the airport and headed to Dallas, TX to visit my family.
So I got the recipe and tried it out for our family Christmas party. The first batch was ok, but whether it was the altitude here in Texas or my mom’s oven running hotter than normal, it just didn’t do as well in loaves- the outside was done before the inside was. The recipe makes two loaves. It really shouldn’t even be called bread since it’s very cake-like! And oh so yummy. So I switched to muffins and mini muffins, and those seemed to bake much better.
Here’s the recipe. Enjoy!
Alright, I’ll chime in on fall. A couple of friends have blogged about the loveliness of fall so I shall as well. It seriously is my favorite. Crisp, cool air. Pumpkin spice lattes. White chocolate mocha with 1-2 pumps pumpkin spice latte. 😉 An assortment of gray hoodies. (I can’t help it, I have a thing for gray.) Hiking in the woods. Lots of activity and fall festivals. Knitting lots of hats and scarves for friends and family. My new fall wreath that my sweet mom in law got me. And a hearty loaded baked potato soup! I’m also making good progress with my half marathon training (9 out of 12 weeks) and the “Myrtle Beach Mini Marathon” expects to have a brisk high of 66 degree temperature on race day October 24th. Should be great!
I can’t wait to make this soup soon. I didn’t make it THAT often last year since it’s probably NOT real low in calorie, but it’s so good! Here’s the recipe:
Loaded Baked Potato Soup
Ingredients: 2/3 cup butter, 2/3 cup flour, 7 cups milk, 4 large baking potatoes (baked, cooled, peeled and cubed makes about 4 cups), 4 green onions thinly sliced, 10-12 strips bacon cooked-drained-crumbled, 1-1/4 cups shredded mild cheddar cheese, 1 cup (8 oz) sour cream, 3/4 tsp salt, 1/2 tsp pepper
Preparation: In a large Dutch oven or stockpot over low heat, melt butter. Stir in flour; stir until smooth and bubbly. Gradually add milk, stirring constantly, until sauce has thickened. Add potatoes and onions. Continue to cook, stirring constantly, until soup begins to bubble. Reduce heat; simmer gently for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve baked potato soup immediately. Serves 6-8.
Filed under random, recipes
Last Christmas we spent in Nashville with some friends and their family. Chad and I were watching Rachael Ray on tv one day and she was making the most amazing looking breakfast/brunch dish. It was called “Bake-In” Oozy Bread. This was a glorious layering of lots of bacon, biscuit, butter and syrup! Well, most apartments have cheap appliances in them, or at least that’s our excuse, and the oven just never baked anything evenly that we tried to cook. So, for Christmas Eve brunch we had some friends over, played some Scrabble, made Mimosas, cut up fresh fruit and hashbrowns, and attempted to make the Oozy Bread. It turned out partly right but mostly dough-y on the inside, and rather burned and crunchy on the outside. =(
So this year we’re hoping to try it again for Christmas Eve. Here’s the ingredients and instructions if you want to attempt it yourself. It sounds oh so yummy!
Try it out and let me know how yours ended up- Burned and crunchy, or perfectly oozy!
“Bake-In” Oozy Bread
1 package bacon, chopped
1 jar or bottle maple syrup (8 ounces)
1 stick butter
1 package home-style buttermilk biscuits (8 biscuits), such as Pillsbury brand
Pre-heat oven to 375°F.
Place a medium skillet over medium-high heat and add bacon. Cook until crisp, about 8-10 minutes, and reserve.
Place a small saucepot over medium heat and add the maple syrup and the butter – do not bring up to a boil. Cook until butter is melted, then turn the heat off and reserve.
Butter or spray a 3-inch x 9-inch loaf pan. Pour a couple tablespoons of the maple/butter sauce in the bottom. Layer three of the biscuits in the bottom of the pan. Tear up one of the biscuits and fill in any open spaces with the pieces. Don’t worry if any still remain, the ooze will fill those in.
Sprinkle half of the reserved bacon onto of the biscuits and top with about 1/2 cup of the butter/syrup mixture. Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.
Transfer to oven and bake for 25-30 minutes. Remove and immediately turn over onto a serving dish.